Le Gateau Victoire Au Chocolate Mousseline Recipes

Steps:

• Preheat oven to 350 degrees. Butter 9"x9" cake pan, line with wax paper, then butter and flour the wax paper; set aside. Choose a roasting pan large enough to hold the cake pan easily, fill it with enough hot water to come halfway up the cake pan and set in oven (without the cake pan). Swirl the coffee and hot water in a medium saucepan, add the rum and break up the chocolate into the pan. Bring 2" water to boil in a larger pan, romove from heat and set chocolate pan in it. Cover and let the chocolate melt while you continue with the recipe. Break eggs into the beating bowl, add sugar and stir over hot water for several minutes until eggs are slightly warm to your finger -- this makes beating faster and increases voume. (I just set the bowl in the sink with a few inches of hot water). Beat for 5 minutes or more with electric mixer until mixture has at least tripled in volume and forms a thick ribbon when a bit is lifted from the beater, the consistency of lightly whipped cream. Pour cream into mixing bowl and beat until cream has doubled in volume and holds its shape softly. Whip in the vanilla. Beat the melted chocolate with a whisk; it should be smooth and silky. Add it to the egg mixture, folding gently with a rubber spatula, and when paritally incorporated, fold in the whipped cream, deflating cream and eggs as little as possilble. Turn batter into prepared cake pan and set in pan of hot water in the oven. Cook 1 hour, then turn off oven, leave oven door ajar and let cake sit for 30 minutes in its pan of water, so that it will sink evenly. If the sides stay up, gently push them down to try to level the cake as much as possible. Remove from oven and let sit another 30 minutes still in the pan of water. This cake is at its most tender and delicious when eaten slightly warm. You may cook it a day or two in advance, leave it in its pan (covered when cool and refrigerated), then set in a 200 degree oven for 20 minutes to warm gently.

Steps:

• Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan. Wrap a large sheet of aluminum foil around the outside of the pan, making sure it's absolutely watertight. Set the pan in a large roasting pan.
• In a large heatproof bowl, combine the chocolate, cream, and rum, Cognac, or port. Set the bowl over a pan of simmering water and stir occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
• In a stand mixer fitted with the whip attachment, whisk together the eggs, granulated sugar, and salt on medium speed until the mixture is thick and leaves a well-defined ribbon on the surface when you lift the beater, about 5 minutes.
• Fold one-third of the beaten eggs into the chocolate mixture to lighten it. Then, fold in the rest. Scrape the batter into the prepared pan and pour very warm water into the roasting pan to reach halfway up the sides of the springform pan.
• Bake until the cake feels just set in the center, about 45 minutes. Remove the cake from the water bath and let cool completely.
• Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the springform pan and dust the cake with powdered sugar.
• This cake is best the day it's made, although it can be kept overnight at room temperature.
• A colorful cranberry, prune, and kumquat sauce is a lovely winter-season addition to serve alongside this cake during the holidays. Heat 2 cups (500 ml) of ruby or tawny port and 1/2 cup (100 g) of sugar in a small saucepan. Add 12 pitted prunes, quartered, and 2/3 cup (75 g) dried cranberries to the pan and simmer for 4 minutes. Add 12 sliced and seeded kumquats and simmer for 1 minute more.
• Dental floss pulled taut between your fingers works best for getting neat slices of this delicate cake.